In a large pot, heat the oil over medium-high heat. Place onion and garlic in the pot and cook until onion is tender (about 5 minutes). Add the meat and mash with a wooden spoon. Cook, stirring frequently, until the meat is ready. Add the tomato puree, canned tomatoes, tomato paste, basil, oregano, bay leaf, sugar and chili. Mix well all the ingredients, cover the pot and simmer for about 15 minutes. Try and season to taste with salt and pepper. Set aside. In a large bowl, mix the ricotta cheese with 3/4 cup Parmesan cheese. Break in the eggs, season with salt and pepper and mix thoroughly. At the bottom of a casserole dish (about 12×8 inches) place a few tablespoons of the tomato sauce with the new hotel so bottom is lightly covered. Then place the 4-5 lasagne sheets (depending on how much you can fit). Spread 1/3 of the ricotta over the lasagna sheets. Sprinkle with 1/4 of mozzarella and cover all with one third of tomato sauce. Repeat these steps for all layers. On top of the lasagna (tomato sauce Should be the last layer) Lay off the rest of the mozzarella and remaining 1/4 cup Parmesan cheese. Cover the lasagna with foil. Preheat oven to 180 degrees F. Put the lasagna in the oven and bake for 1 hour (covered). Remove the foil and bake for additional 30 minutes until the cheese is nicely browned and the surface starts to sizzle. Before serving, let it cool for about 15 minutes.